Tuesday, September 6, 2016

[bootlegger's breakfast]

3/4 oz Appleton Signature Rum
1/2 oz Laphroaig Scotch
1/2 oz Old Granddad Bourbon
1/2 oz Cynar 70
1/2 oz Lustau Oloroso Sherry
1/4 oz Coffee Heering

Stir with ice and strain into coupe glass.

Two Tuesdays ago, Andrea and I traveled down to the South End to have dinner at Estragon. For a first drink, I asked Sahil Mehta for one of his previous drinks of the day. I was drawn in by Cynar, sherry, and coffee liqueur combination and was left intrigued by the three way split of base spirits with rum, Scotch, and Bourbon. For a name, I dubbed this the Bootlegger's Breakfast with the bootlegger part due to the collection of odds and ends a bootlegger might have on hand and the breakfast part due to the coffee and cigarettes idea.
The Bootlegger's Breakfast brought forth sherry's grape and Scotch's smoke to the nose. Next, a malty, grape, and caramel sip led into whisky smoke, Cynar's herbal, and coffee flavors on the swallow.

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